Contributed by:
Smoky

Personally, I would mix :
    2 Tbsp. salt
    1 Tbsp. garlic powder
    1 Tbsp. onion powder
    1 tsp. thyme
    1 tsp. ground bay leaf
    1 tsp. fresh ground black pepper

You will find the meat much more tender and juicy if you cook it only to 145 degrees then let it rest for 10 minutes before slicing.

Also, I wouldn't punch a hole in a pork loin for a rotisserie. I cook them often and they do very well just sitting still.